Blueberry custard ice cream with toffee-apple wedges

Blueberry custard ice cream with toffee-apple wedges
  • Serves icon Serves 4
  • Time icon Ready in less than 30 minutes

For a quick, creative apple dessert, add a jar of blueberry compote and a pot of vanilla custard…

Nutrition: per serving

Calories
415kcals
Fat
24.3g (13.7g saturated)
Protein
3.8g
Carbohydrates
41.8g (42g sugar)
Salt
0.2g
Calories
415kcals
Fat
24.3g (13.7g saturated)
Protein
3.8g
Carbohydrates
41.8g (42g sugar)
Salt
0.2g

Based on 6

Ingredients

  • 300ml whipping cream
  • 500g tub ready-made vanilla custard
  • 200g wild blueberry preserve (we like Bonne Maman)
  • 140g blueberries
  • 2 eating apples
  • A knob of butter
  • 2 heaped tbsp toffee sauce (such as dulce de leche)

 

 

Method

  1. Whip 300ml whipping cream to soft peaks, then fold through a 500g tub ready-made vanilla custard. Ripple through 200g wild blueberry preserve (we like Bonne Maman) and 140g blueberries, then spoon into a sealable container and freeze for 3 hours or until firm. Remove from the freezer to soften a little while you make the toffee-apple wedges.
  2. Peel and core 2 eating apples and cut into wedges. Heat a knob of butter in a large frying pan. Add the wedges and fry over a medium heat until starting to soften and turn golden. Stir in 2 heaped tbsp toffee sauce (such as dulce de leche) and cook until sticky. Serve the blueberry ice cream topped with the warm toffee-apple wedges.

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